Cubes with nuts

For the recipe it is required to you:
- A flour - 400 g
- Honey - 170 g
- Oil creamy - 150 g
- An egg (yolk) - 3 piece.
- Soda - 5 g
- Juice and a dried peel of half of lemon
- Cinnamon - is a little
- Jam crimson - 150 g

For albuminous foam:
- An egg (fiber) - 3 piece.
- Nuts (pounded) - 100 g
- Sand sugar - 100 g.

Directly on a board it is mixed slightly heated up oil with a flour and soda. We add yolks, honey, spices, a dried peel and juice of a lemon. We get mixed up a homogeneous dough, we unroll a layer which it is dimmed slightly greased by oil baking tray. We smear from above with crimson jam, then it is spread albuminous foam with nuts. Now we put in an oven and we bake on average fire up to golden color. When the cake will cool down, we cut it on cubes.

Chocolate pie with apricots

For the recipe it are required to you:
- A butter - 125 g
- White chocolate (broken) - 170 g
- An egg - 4 piece.
- Powdered sugar - 125 g
- A flour - 200 g
- A baking powder - 1 st.l.
- Salt - 1 pinch
- Dried apricots (cut) - 100 g

To oil the square form for a pie with the party of 20 sm and to lay a paper for a batch. To kindle oil and chocolate in the big bowl put on a saucepan with boiling water, and to stir slowly, while the mix does not become homogeneous and brilliant. To set aside and give it is a little to cool down. To shake up eggs and powdered sugar with a mix of oil and chocolate. To add a flour, a baking powder, salt and the cut dried apricots, to mix.

To pour a dough in the prepared form and to bake in an oven at 180С within 25-30 minutes. In the middle turned out flat dry shortbread it can be still thinnish, but it will stiffen while cools down. To give to cool down in the form.

When the pie completely will cool down, to get it from the form and to cut on squares.

Pie "Ant hill"

For preparation of a pie it is required to you:
- A butter (or margarine) - 250 g
- Sour cream - 100 g
- A flour - 750-1000 g
- The cooked condensed milk - 1 bank
- Grated chocolate for dressing compound.

To mix 200 g the kindled butter (or margarine) with 100 g sour creams and 3-4 glasses of a flour. The received dough to put on one hour per a refrigerator. Then pass a dough through a meat grinder and lay it on greased with oil baking tray . Ready flat dry shortbread knead on slices. In the cooked condensed milk add 50 g a butter (or margarine) and all this weight mix with slices flat dry shortbread . Slices lay on a dish a hill and strew grated chocolate.

Pie from a zephyr

For the recipe it are required to you:
- A zephyr - 500 g.
- A butter - 200 g.
- Creamy margarine - 200 g.
- The condensed milk - 1 bank
- An egg (yolk) - 2 piece.
- Nuts (дробленые) - 100 g.
- A rum essence - to taste
- Juice - 1 lemon
- Wafers
- Berries from jam.

To prepare for a cream: oil and margarine of room temperature to shake up a nimbus (Mixer), gradually adding the condensed milk (Or cocoa), cooked during 2 hours, and yolks. To add some drops of a rum essence, citric juice, crushed nuts and thoroughly to mix. A bottom forms cover wafers to lay out half of prepared cream, then to lay densely one to another a zephyr, to cover with the rest of a cream, to level top, To cover with wafers and to cool.

Then to lay out a pie on a dish, top and sides to sprinkle crushed with nuts, to decorate with berries from jam and half at nuts.

Cakes with a strawberry

For the recipe it are required to you:
- A flour{torment} - 250 g.
- A butter - 100 g.
- Sugar - 120 g.
- Vanilla sugar - 3 bags
- Salt - a pinch
- An egg (yolk) - 1 piece.
- Sour cream - 1 item l.
- Creamy yoghurt - 400 g.
- A grated dried peel - 1 lemon
- Egg liquor - 20 ml.
- White gelatin - 6 plates
- A strawberry - 300 g.
- Red jelly - 1/2 bags
- Almond leaflets - 50 g.

To make pastry from a flour{torment}, a butter, 50 g. Sugar, 1 bag of vanilla sugar, salt, a yolk and 1 table. Spoons of sour cream. To put at 2 o'clock in a refrigerator. To warm up an oven up to 200 degrees. To lay out 12 oiled moulds for cakes the prepared dough. To bake 20-25 minutes. Then moulds to overturn. To mix yoghurt, a citric dried peel, 50 g. Sugar, 2 bags of vanilla sugar and liquor. To enter the dismissed gelatin. Slightly stiffened cream to lay out atop of cakes. To wash, decorate berries them cakes. To prepare for jelly as it is written on packing, to sweeten with sugar. To give slightly to stiffen. To water him{it} a strawberry. Slightly touch up and to strew almonds him{it} cakes.

Quick Coffee Cake

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 soft butter
• 1 cup sugar
• 2 eggs, separated
• 1/2 cup milk
• 1/8 teaspoon nutmeg or 1/2 teaspoon flavoring extract
• melted butter
• sugar, cinnamon, and slivered almonds

Preheat oven to 350°F., a moderate oven. Mix and sift flour and baking powder. Cream butter and sugar, add beaten yolks, then flour mixture and milk alternately, flavoring and stiffly beaten whites last. Pour into well greased and floured 9" square pan. Spread with melted butter, sprinkle with sugar,cinnamon and almonds. Bake about 30 minnutes.

Crumb Cake

• 1 cup butter
• 1 cup sugar
• grated rind of 1 lemon or 1 teaspoon vanilla
• 4 eggs, unbeaten,li>2 cups flour
• 2 teaspoons baking powder

Preheat oven to 350°F., a moderate oven. Cream butter and sugar, add lemon rind or vanilla and the eggs, one at a time (reserving 1 egg white.) Beat well, then add flour and baking powder mixed. Stir well, pour into buttered oblong shallow pan, 8"x12". Spread with the reserve egg white, cover with streussel and bake 30 minutes until brown.

Old Fashion Devil's Food Cake

• 2 squares of unsweetened chocolate
• 3 tablespoons water
• 1 1/4 cup sugar
• 1/2 cup butter
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 egg yolk
• 2 scant cups flour

Preheat oven to 350°F., a moderate oven. Melt the chocolate, water and sugar in double boiler; when dissolved add the butter. Stir well. Set aside to cool . Mix buttermilk, baking soda and beaten yolk, add the melted chocolate mixture and then the flour. Bake in 2 well greased and floured 9" layer pans for25 minutes. Frost as desired.

Fudge Cake

• 1 3/4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 2 1/2 tablespoons vinegar
• 1 cup milk
• 2 squares of unsweetened chocolate, melted.

Preheat oven to 350°F., a moderate oven. Sift flour, baking powder, soda and salt. Cream butter, add sugar gradually and continue creaming. Add eggs one at a time and beat until fluffy. Add vinegar. Add the flour mixture alternately with the milk, and last the melted chocolate. Bake in 2 well greased and floured 9" layer pans, for about 45 minutes. Fill and frost with fluffy chocolate frosting.

Chocolate Cake

• 2 cups cake flour
• 2 cups sugar
• 1/8 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups water
• 4 squares of unsweetened chocolate
• 3 eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder

Preheat oven to 325°F., a moderately slow oven. Sift flour, sugar and salt, add butter, mixing with finger tips or a pastry blender to the consistency of corn meal. Boil water and chocolate. Cool and add to the butter mixture. Beat very well. Chill thoroughly. Add eggs, well beaten, vanilla and lastly the baking powder. Bake in 2 well greased and floured 9" layer pans from 35 to 40 minutes. Fill and frost with chocolate butter frosting.

Silver Cake

• 3 cups cake flour
• 3 1/2 teaspoons baking powder
• 1/2 cup butter
• 1/2 cup and 1/2 cup water, mixed
• 1 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 4 egg whites, stiffly beaten

Preheat oven to 375°F., a moderately hot oven. Sift flour once, measure; add baking powder and sift together three times; cut butter into small pieces and blend with flour with pastry blender; add milk and water mixture, sugar and flavoring and beat until smooth. Fold in egg whites and bake in greased and floured 9"x13" pan from 25 to 30 minutes. Spread with quick caramel frosting or cover with whipped cream and coconut.

Coconut Cake

• 1 cup sugar
• 1/4 cup butter
• 1/2 teaspoon almond flavoring
• 1/2 teaspoon lemon flavoring
• 1/2 teaspoon salt
• 2 cups cake flour
• 3 teaspoons baking powder
• 2/3 cup milk
• 3 egg whites
• 1/2 cup coconut

Preheat oven to 350°F., a moderate oven. Cream together the sugar and butter and add the flavoring. Sift together the dry ingredients and add them alternately with the milk to the first mixture. Fold in the egg whites, beat stiff; add the coconut. Stir well. Place in a greased and floured 9"x12" pan; sprinkle with additional spreaded coconut and a few chopped almonds, if desired, and bake for 45 minutes.

White Cake

• 1/2 cup butter
• 1 cup sugar
• 2 cups cake flour
• 3 tablespoons baking powder
• 2/3 cups milk
• 1/2 teaspoon almond extract
• grated rind of 1 lemon
• 3 egg whites

Preheat oven to 350°F., a moderate oven. Cream butter, add sugar and continue beating. Sift flour once, measure, sift with baking powder 3 times, add to the butter mixture, alternately with the milk, beat thoroughly until smooth, add flavoring. Carefully fold in the egg whites, beaten stiff but not dry. Butter and flour a 12"x8" pan. Put the batter into the pan and bake about 1 hour. Or bake in 2 greased and floured 9" layer pans at 375°F., 25 to 30 minutes.

Gold Cake

• 1/2 cup butter
• 1 cup sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 1/2 cup milk
• 2 cups cake flour
• 3 teaspoons baking powder

Preheat oven to 350°F., in moderate oven. Cream butter well, add sugar, continue beating, add yolks beaten light, vanilla; mix thoroughly, then add milk alternately with the flour and baking powder mix. Beat, place in greased and floured 9" square pan or 2 8" layers. Bake 35 to 45 minutes.

Marble Cake

• 3/4 cup butter
• 2 cups sugar
• 4 eggs
• 3 cups cake flour
• 4 teaspoons baking powder
• 1 cup milk
• 1/4 pound unsweetened chocolate, grated
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon vanilla

Preheat oven to 350&#!°F., a moderate oven, cream butter, add sugar and stir well, add eggs, one at a time, beating constantly, then add the flour (mix with the baking powder and the milk alternately and stir until smooth.) Put 1/3 of the dough in another bowl, mixing well with chocolate, spices and flavoring. Into a greased and floured pan, 9" tube pan, place alternate layers of white and dark dough. Bake 45 minutes.

Buttermilk Cake

• 2 cups flour
• 2/3 teaspoon of salt
• 2 teaspoons baking powder
• 2/3 teaspoon soda
• 1 cup buttermilk
• 1/2 cup shortening
• 1 1/4 cups of sugar
• 2 eggs, separated
• 1 1/2 teaspoon vanilla

preheat oven to 350°F., in moderate oven. Sift flour. Add salt and baking powder and sift again. Add soda to buttermilk and allow to stand while cake is being mixed. Cream shortening, add sugar and beat until fluffy. Add yolks, well beaten, and vanilla. Add the flour mixture alternately with the buttermilk, continue beating. Fold in the stiffly beaten egg whites. Pour into 2 greased and floured 9" layer cake pans. Bake about 30 minutes. Frost with caramel frosting. Left over cake crumbs may be used as topping on coffee cake, or used to thicken fruit pies.

Pound Cake

• 1 pound cake mix
• 1 pound butter
• 1 pound sugar
• 1 pound eggs in shell (9 to 10 eggs)
• 2 tablespoons vanilla or brandy

Preheat oven to 300°F., a slow oven. Sift flour, weigh, sift again. Cream butter well, add sugar gradually and cream until light and fluffy. Add eggs, two at a time, and beat well after each addition. Add flavoring. Add flour gradually and beat until smooth. Line 3 bread loaf pans with waxed paper. Pour mixture into pans and bake about 1 hour and 15 minutes

Orange Cake

• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sour milk or cream
• 1/2 cup seedless raisins (optional)
• 1 cup pecans, chopped
• grated rind of 2 oranges
• 1 cup orange juice
• 1/2 cup sugar

Preheat oven to 350°F., a moderate oven. Cream butter well, add 1 cup sugar gradually. Beat until light and fluffy. Add eggs one at a time, beating well. Sift 2 cups flour, baking powder and baking soda. Add alternately with milk to the butter mixture. Mix rest of flour with raisins, nuts and grated rind, add to dough and stir until smooth. Bake 1 hour in a greased and floured 9" tube pan. When done, immediately pour over it orange juice mixed with 1/2 cup of sugar. Let stand in pan until cool.

Spice Cake

• 2/3 cup currants or raisins
• 1/2 cup walnut meats, chopped
• 2 1/2 cups flour
• 1/2 cup butter
• 2 cups sugar
• 3 eggs
• 3 teaspoons baking powder
• 1/2 teaspoon each, ground cloves, cinnamon, ginger
• 1 cup cream

Preheat oven to moderate temperature 350°F. Mix the raisins and nuts with 1/2 cup of the flour. Cream the butter and sugar, add the eggs, one at a time. Mix remaining dry ingredients. Add cream and dry ingredients alternately to the butter mixture. Add raisins and nuts. Bake in 2 greased, floured 8" square pans from 30 to 40 minutes.

BECKY'S WALNUT CAKE

• 2 sticks butter or margarine
• 2 1/2 cups sugar
• 4 eggs (separated) yolks
• 3 cups flour
• 1 teaspoon baking powder
• pinch salt
• 1 cup of water
• 1 teaspoon vanilla
• 3/4 cup Walnuts (Black or English)
• flour lightly

Cream shortening and sugar. Add egg yolks. Add dry ingredients (which have been sifted together) alternately with water. Beat well after each addition. Add flavoring and unbeaten egg whites separately. Fold in nuts. Bake in large tube pan 350 degrees F. for 1 hour and 15 minutes. Test to see if done.

Pineapple Upside Down Cake

• 1/2 cup butter
• 2 cups brown sugar
• 1 can (1 pound, 14 ounces) sliced pineapple
• walnut meats
• candied cherries
• 4 eggs, separated
• 1 cup sugar
• 1 cup flour
• 1 teaspoon baking powder

Preheat oven to 350°F., a moderate oven. Melt butter in a heavy 10" skillet; cover with brown sugar, spreading it evenly. Place one slice of pine apple in center on top of sugar; cut rest of the slices in half; arrange these in a circle around the center slice like the spokes of a wheel, rounded edges facing the same way. Fill spaces with walnut meats and candied cherries. Cover with sponge cake batter; beat yolks and sugar until light; sift flour and baking powder and fold into egg mixture one third cup at a time. Fold in stiffly beaten whites. Bake about 30 minutes. Turn upside down. Serve with whipped cream. Any can fruit may be substituted for the pineapple.

Banana Cake

• 1/2 cup butter
• 1 1/4 cups sugar
• 2 eggs
• 1 teaspoon soda
• 4 tablespoons sour cream
• 1 cup banana pulp, mashed1 1/2 cups cake flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Preheat oven to 350°F., a moderate oven. Cream butter and sugar, add eggs, very lightly beaten, and the soda, dissolved in the sour cream. Beat well; then add the bananas, flour, salt and vanilla. Mix well. Bake in well greased and floured 9" square tube pan for 35 to 45 minutes. Frost with lemon butter frosting or coffee frosting.